Navy Bean Soup
My cousin, Vicki, commented a while back on my round steak post about how much she loves it, and when her Mom asked her what she wanted for her birthday dinner, she always requested round steak.
When I was growing up, I could count on every Saturday night Grandma cooking bean soup and corn bread or sometimes it would be with dumplings and always a large glass of ice tea. Those were the good old days, for sure!
Most people like bean soup in a bowl best, but not me ~ I place a slice of bread on my plate, slather it with butter, load it up with bean soup and top it with a blob of ketchup. Yum!!! If I bake cornbread, that works just as well.
Just basic thick bean soup, no frills, except for maybe a ham bone!
My Navy Bean Soup
1 pound navy beans
1½ quarts water or more
1 small onion, chopped
Salt and pepper
Ham chunks, hock or bacon
Add to dutch oven or a suitable pot.
Fill with of water.
Add ham, onion salt and pepper to taste.
Bring to a boil.
Lower heat, cover and simmer for 1 ½ hours or until done.
With the back of a wooden spoon, mash some beans against the side of the pan to thicken the soup, if needed.
This is so simple but an absolute favorite of mine! Yum!!! Yum!!!